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Int J Food Microbiol. 2000 Mar 10;54(1-2):39-48.

The effect of 100% CO2 on the growth of nonproteolytic Clostridium botulinum at chill temperatures.

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  • 1Food Science Australia, North Ryde, New South Wales, Australia. Angela.Gibson@bigpond.com

Abstract

The growth of a cocktail of spores from six nonproteolytic Clostridium botulinum type B and E isolates at 5 and 10 degrees C was used to assess the combined effect of NaCl (0.5-4.5% w/v), pH (5.5-6.5) and atmosphere (10% H2:90% N2, 5% CO2:10% H2:85% N2, or 100% CO2) in buffered peptone, yeast, glucose, starch broth with an Eh of approximately -350 mV. Under all atmospheres growth tended to be slower as the concentration of NaCl increased and with NaCl combined with pH levels below 6.0. Of the atmospheres tested, growth occurred at a slower rate and over a narrower range of conditions when C. botulinum was exposed to 100% CO2. This effect was enhanced when the incubation temperature was 5 degrees C. The results indicate that while CO2 decreased C. botulinum growth at chill temperatures, prevention of growth also depended on the NaCl concentration and the pH of the medium.

PMID:
10746573
[PubMed - indexed for MEDLINE]
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